If you love pecans and caramel, this Pecan Upside Down Cake is a must-try. The cake is perfectly soft and moist, while the pecan topping adds the perfect amount of crunch and sweetness to each bite. It's even great first thing in the morning with a caramel mocha, I won't judge!
Jump to:
I find myself making this upside-down pecan cake often. You don't need a special occasion or holiday to enjoy a sweet, scrumptious slice of cake. I don't think I have ever frozen one of these cakes because it's just too good not to enjoy right away.
Love upside-down cakes? Try some other tasty flavors like my rhubarb upside-down cake and this banana upside-down cake. My pina colada upside-down cake is worth checking out too.
Why You'll Love This Recipe
- It tastes like pecan pie: I like to call this recipe a pecan pie upside-down cake because the topping is reminiscent of pecan pie filling.
- Prep takes only 15 minutes: You can have the cake batter and pecan topping ready to go in the oven in about 15 minutes. Then, the oven takes over and does the rest.
- It's a family favorite: I promise that whoever you prepare this pecan cake recipe for is going to want to know how it's made. It's guaranteed to be a family favorite treat!
Ingredients
All the essential components of this pecan upside-down cake recipe are listed below. They are crucial in making the best-tasting desert possible.
- Pecans: I like using a mixture of halves and chopped pecans for a varying texture. However, you can use all halves or all chopped. Use just plain pecans because they're going to be sticky and sweet when you're done with them.
- Heavy cream: I add this to the pecan topping to make it rich and creamy, similar to a pecan pie. It thickens the caramel mixture perfectly.
- Butter: I recommend unsalted butter so you can control the amount of salt in the recipe. You don't need to let it soften for the topping because it's going to be melted in the saucepan, but you need some softened for the cake batter.
- Buttermilk: This helps to make the cake super tender. You can make your own buttermilk by using ½ cup of regular milk with a splash of lemon juice/vinegar, and let it sit for 10-15 minutes.
- Sour cream: This adds moisture to the cake as well, so it doesn't turn out dry and crumbly.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Maple: Replace the vanilla extract with maple extract in both the topping and cake. You may also replace some of the brown sugar with maple syrup.
- Bourbon: Add a splash of bourbon to the pecan topping while it cooks in the saucepan.
- Banana: Mash a banana and add it to the cake batter for a subtle banana flavor. It makes the dessert taste like Bananas Foster!
How to Make Pecan Upside Down Cake
These are the steps needed to make the perfect pecan upside-down cake. Grease your cake pan generously with cooking spray and preheat the oven to 325°F.
Step 1: Start your topping. Melt the butter in a saucepan over medium heat and stir in the brown sugar and heavy cream. Then, simmer the mixture for 3 minutes so it thickens. Remove from the heat, and add vanilla.
Step 2: Add it to the pan. Pour the caramel mixture into the bottom of the greased baking pan.
Step 3: Add pecans. Sprinkle the pecans evenly over the top and set the pan aside.
Step 4: Combine the butter and sugar. Add the sugar and softened butter to a large mixing bowl and beat it until it's light and fluffy.
Step 5: Add eggs and vanilla. Beat the eggs into the mixture one at a time, and then add the remaining vanilla extract.
Step 6: Pour in remaining ingredients. Next, alternate between the dry ingredients, buttermilk, and sour cream, mixing in between until you have a smooth batter.
Step 7: Transfer to the pan and bake. Pour the batter into the cake pan and smooth it evenly. Bake it for 35-40 minutes, or until baked through.
Step 8: Cool and flip. Allow the pecan cake to cool for 5 minutes and then carefully flip it onto a plate. Slice once completely cooled and enjoy!
Recipe Tips
- Use parchment paper: Place a circular piece of parchment paper in the bottom of the pan to make it easier to remove the cake from it, so you don't lose any topping when you flip it.
- Run a knife around the edge: I run a knife along the edge of the pan before I flip it to help loosen the cake.
- Don't overmix the cake batter: If you overmix the cake batter, it will make the cake dense and tough instead of soft and tender.
- Storing: Store your pecan upside-down cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can freeze it for up to 3 months.
I love baking with pecans, and this apple pecan bread is another one of my favorite recipes. So is this pecan pie cobbler!
This post would not be complete if I didn't mention one of our latest and greatest creations. Our mini pecan tarts will rock your world and you won't be able to stop at just one. Go ahead, have another one. I won't tell anyone. I've got your back!
Serving Suggestions
- Create a decadent dessert with a scoop of ice cream over your slice of upside-down pecan pie cake. I love this homemade chocolate crunch ice cream and Kit Kat ice cream.
- Drizzle some rhubarb syrup for serving to add fruity notes or pour a small amount over the cake before you flip it, so it can soak into the cake for more flavor and moisture.
- Keep with the flavor and theme with a slathering of butter pecan syrup or pecan honey butter on your cake slice.
A new recipe that will appeal to all you pecan lovers out there is our Pecan Pie Bars. Loaded with extreme deliciousness, your friends and family will be begging you to make them all the time.
Recipe FAQs
If you boil the sugar (the heat is too high), it can cause the sugar to crystallize and have a grainy texture. Stir until it's smooth, but don't let it boil!
This can depend on what type of pan you use. The cake will bake faster in a metal pan, so if you notice it browning too fast, cover it loosely with foil.
If you try to flip the cake when it's too hot, it may run off the side of the cake. I like to let it cool slightly so it can set a bit, so it stays in place.
More Delicious Cake Recipes
Do you like cake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pecan Upside Down Cake
Ingredients
Topping
- ½ cup unsalted butter
- 1 cup brown sugar packed
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 1 ½ cups pecan halves or chopped, depending on preference. I like a bit of both
Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk or regular milk with a splash of lemon juice
- ¼ cup sour cream
Instructions
- Directions:
- Preheat your oven to 325°F. Grease a 9-inch round cake pan.
- In a small saucepan, melt the butter over medium heat.
- Stir in the brown sugar and heavy cream. Bring to a simmer and cook for about 3 minutes, stirring occasionally, until the mixture thickens slightly.
- Remove from heat and stir in vanilla extract.
- Pour the mixture evenly into the prepared cake pan. Sprinkle the pecans over the syrup, evenly covering the base of the pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and sour cream. Start and finish with the dry ingredients, mixing until just combined.
- Gently pour the batter over the pecan topping in the pan, spreading it evenly with an offset spatula or butter knife. Place cake pan on a cookie sheet in case any of the syrup bubbles over when baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking at 30 minutes.
- Allow the cake to cool in the pan for 5 minutes before carefully inverting onto a serving plate.
- Let the cake cool slightly before slicing. The caramelized pecans will be beautifully sticky, and the cake will be soft and moist.
Notes
- You can store this pecan cake at room temperature for 3 days or in the fridge for 1 week.
- Don't boil the sugar, or it will crystallize and give your pecan topping a grainy texture.
- Be careful not to overmix your cake batter so it doesn't come out dense after you bake it.
Carrie says
I thought that this wasn't going to turn put because im not the best cook. Your recipe is so easy anyone can do it. We love pecans and the caramel with them is so perfect. The cake is so moist it just melts in your mouth. Thanks for this. I’ll be making it again! ❤️
Karin and Ken says
This cake is a favorite of my husband’s too! It’s been in our rotation for years. So happy you enjoyed it too. All the best. Karin